Crock Pot Jambalaya

• 12 ounces boneless skinless chicken breasts
• 1 1/2 cups green peppers, chopped
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 4 garlic cloves, minced
• 1 (14 ounce) can whole tomatoes
• 1/3 cup tomato paste
• 1 (10 1/2 ounce) can beef broth
• 1 tablespoon parsley
• 1 1/2 teaspoons basil
• 1/2 teaspoon oregano
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 lb shrimp, shelled
• 3 cups cooked rice

1. Cut chicken into 1 inch pieces.
2. Put all ingredients (EXCEPT shrimp and rice) in crock pot.
3. Cover; cook on low for 8 hours.
4. Add shrimp the last 20 minutes of cooking.
5. Stir in rice before serving.